This whole wheat scone recipe is from Ballyminane Mills, an 18th century family-owned stone ground flour mill in County Wexford, Ireland. We had the pleasure of visiting Ballyminane Mills during our food tour of Ireland with Chef Kevin Dundon, and I have to say, their hospitality was like none other I’ve ever seen. We thought we were stopping for just a tour to see this ancient mill in operation, but it was more like visiting family.
The mills were fascinating, all still operational with most of their original parts from 1790. It’s no wonder Chef Kevin featured them in his show, Back To Basics. Powered by the Urrin River, the gears and mill creak and turn, building up a pace that grinds the whole flour between two French burr stones. Because the flour is ground between the stones at a cool temperature, the flour maintains a lot more of it’s flavor and nutrients. The air inside the mill smells sweet and welcoming, like toasted bread, and the flour tastes just the same. When we walked into the warehouse where the sacks of flour are usually stored, the family had made a bountiful spread of baked goods including Irish soda bread, apple pie, and whole wheat scones made with their own flour as well as hot tea and coffee to compliment the baked treats.
Whole Wheat Scone Recipe
I made recipe on the packaging of the stone ground flour with a few adjustments for US measurements. I also used finely ground whole wheat flour (instead of plain white flour) with the stone ground flour to make a heartier, healthier scone. They were great with a dab of butter and orange marmalade for a treat, but I gotta tell ya, throughout the week I loved having them warmed up with a little spread of almond butter as a healthy to-go breakfast.
Enjoy! And if you’re visiting Ireland, call ahead and see if you can arrange a visit to Ballyminane Mills.Print
A family recipe from a third generation stone flour mill in Enniscorthy, County Wexford, Ireland.
- 1 cup plain flour
- 3/4 cup whole wheat flour
- pinch of salt
- 1 tsp baking soda
- 1 egg
- 3 1/3 Tbsp butter
- 200 ml buttermilk
- Preheat oven to 400°F and lightly dust baking tray with flour.
- Mix all dry ingredients into large bowl (make sure to sieve plain flour).
- Rub in butter.
- Stir in sufficient buttermilk to make soft dough. Turn onto a lightly floured surface and gently knead for a few seconds.
- Using a cookie cutter, cut out scones.
- Put the scones on preheated tray and bake for 15 minutes or until risen.
- All to cool on a wire tray or wrap them in a tea towel (this prevents the crust from getting hard).